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Going Crutchless....

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    Going Crutchless....

    I have always done my baby back ribs with the crutch ... fearing they would dry out.
    Today I tried crutchless. ๐Ÿ˜๐Ÿ˜‹. Iโ€™m not going back ๐Ÿ˜‚. I did 3-4 hours as before, 2 hours NOT crutched but I added a water pan to the smoker to prevent drying out then glazed at the end. Usually I have a chili/ ginger glaze thatโ€™s my go to but itโ€™s peach season and I just made a batch of peach BBQ sauce.
    Not dried out and better bark ๐Ÿ™‚

    #2
    Way less hassle an mess, too...

    Welcome to Th Bark Side, Brother!!!
    Last edited by Mr. Bones; August 14, 2020, 05:40 PM. Reason: -e

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      #3
      family reactions ๐Ÿ˜‚
      โ€what did you do to these? They are better โ€œ
      โ€so much more bark on theseโ€
      child who doesnโ€™t like ribs had seconds
      โ€œbetter than the ones I had at Mission BBQ this weekโ€
      ๐Ÿ™‚
      Attached Files
      Last edited by DreamOn; August 14, 2020, 04:38 PM.

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      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Them look great, nicely done, amigo!

        I'd love to hear bout yer Peach BBQ sauce, sometime...
        Last edited by Mr. Bones; August 14, 2020, 04:59 PM. Reason: cap P

      • Stuey1515
        Stuey1515 commented
        Editing a comment
        I'm with Mr. Bones, those ribs look great but how about some detail on the peach sauce mate

      #4
      Congrats!

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        #5
        After re-reading the title, I have been thinking about doing that just because I don't want a soggy bark, amongst other things. I have ended up over cooking most of the time while doing the 3-2-1 method. From what I have seen on the bbq shows, most restaurants do not wrap, competitions do.

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          #6
          Congrats on a successful cook.

          And

          Goin' crutchless is better than going crotchless...

          Comment


          • JimLinebarger
            JimLinebarger commented
            Editing a comment
            Reminds me of a Tom Petty song...

          • DreamOn
            DreamOn commented
            Editing a comment
            ๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚

          #7
          I stopped wrapping years ago. Better bark, more smoke, less mess and hassle. Welcome to the โ€œno crutch clubโ€.

          Comment


          • smokin fool
            smokin fool commented
            Editing a comment
            I stopped a few weeks ago too
            If I cook fresh packed wins no for sure
            Cryovaced is a different story I find they still need wrapping in some cases

          #8
          I have never wrapped pork ribs and have no desire to start.

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          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            I get aggravated just wrapping the ones I've chilled and sliced to deliver to folks.

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Yuppers Jerod Broussard ; seems like a totally avoidable, tremendous PITA, at least to me,,, ;(

          #9
          I never wrap...never have. I didnโ€™t even know that was a thing until I started REALLY learning about outdoor cooking. By then I figured, โ€œIf it ainโ€™t broke...โ€

          And seeing that I was not alone in the no-crutch camp...I had no desire to try it.

          Comment


            #10
            For the Peach BBQ sauce requests
            Attached Files

            Comment


            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Many Thanks, fer yer sharin that with us, Brother!

            #11
            Originally posted by DreamOn View Post
            For the Peach BBQ sauce requests
            What is your technique for glazing ?

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            • DreamOn
              DreamOn commented
              Editing a comment
              I brushed it on the last 45 min in the smoker

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